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Type: Posts; User: Fritzel

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  1. If you just do vertical cuts, you will end up...

    If you just do vertical cuts, you will end up with long pieces of onion.

    http://i.imgur.com/TqwOug0.png
  2. Replies
    23
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    1,373

    I'm wondering this as well. From the pictures,...

    I'm wondering this as well.
    From the pictures, it looks like a mono-steel knife.
    Perhaps the cladding was done to completely cover the sides so that the core is only revealed on the edge bevel?...
  3. Replies
    2
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    315

    Finding the perfect gyuto

    LOCATION
    What country are you in?
    USA


    KNIFE TYPE
    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
    Gyuto...
  4. Takumi Ikeda 250mm AS Gyuto (My love affair with aogami super steel)

    Two weeks ago I purchased a much needed gyuto to put through the paces at work.

    I was looking for three things:
    Blue steel core
    Flat profile (k-sab, masamoto ks)
    Medium thickness with distal...
  5. Replies
    30
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    1,619

    6'1", can confirm pull cuts feel more natural on...

    6'1", can confirm pull cuts feel more natural on low prep tables.
  6. It's called butter basting. It allows the flavor...

    It's called butter basting. It allows the flavor to soak all the way through the meat and also keeps it very moist.
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